Meat or Mushroom Kubbeh
Elevate your dinner table with the comforting warmth of Meat or Mushroom Kubbeh, a beloved Middle Eastern dish that brings together tender semolina dumplings and a flavorful filling of either spiced ground beef or earthy mushrooms. These delicately hand-shaped dumplings are simmered to perfection in a tangy tomato and lemon broth, infusing them with rich, savory notes. Perfect for a hearty main course, this recipe offers a versatile filling option to suit both meat lovers and vegetarians alike. With aromatic spices like cumin, cinnamon, and allspice, each bite is a celebration of bold, traditional flavors. Serve this soul-soothing kubbeh with a garnish of fresh parsley for a vibrant and delicious finishing touch. Whether you're a fan of authentic culinary techniques or looking for a unique comfort food, this dish promises to impress.
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Recipe Information
Ingredients
- 2 cups Fine semolina
- 1 cup Water
- 1 teaspoon Salt
- 1 cup Ground beef or finely chopped mushrooms
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 2 tablespoons Vegetable oil
- 6 cups Chicken or vegetable stock
- 3 tablespoons Tomato paste
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large bowl, mix the semolina, water, and salt until a dough forms. Cover and let rest for 30 minutes.
While the dough rests, prepare the filling. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the onion and garlic, cooking until softened.
For the meat filling, add ground beef to the skillet and cook until browned. For the vegetarian mushroom filling, stir in the chopped mushrooms instead. Add cumin, cinnamon, and allspice, and cook for another 3-4 minutes. Season with salt to taste, then set aside to cool.
Divide the semolina dough into golf ball-sized portions. Flatten each ball in your palm to create a disk, then spoon about 1 teaspoon of the filling into the center. Gently pinch and seal the edges to form a stuffed dumpling. Repeat with the remaining dough and filling.
In a large pot, bring the chicken or vegetable stock to a boil. Stir in the tomato paste and lemon juice. Reduce to a simmer and carefully add the kubbeh dumplings.
Simmer the kubbeh in the broth for 20-25 minutes, or until fully cooked and tender.
Serve the kubbeh hot in bowls with the broth. Optionally, garnish with fresh parsley for added flavor and presentation.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 190 mg | 64% | |
| Sodium | 7749 mg | 337% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.0 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 254 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
